Brown bread crusted scallops with lemon and pancetta
You can prepare the butter ahead of time and have it on hand for when unexpected guests pop in. It works equally well on grilled fish.
Search for similar recipes...
Serves
8
Cooking Time
Prep time 15 mins, cook 10 mins (plus chilling)
|
30
|
scallops on the half shell
|
|
150 gm
|
mild flat pancetta, cut into lardons
|
|
To serve:
|
baby herbs, cress and lemon wedges
|
|
To serve:
|
crusty bread (optional)
|
| Brown bread butter |
|
250 gm
|
softened butter
|
|
80 gm
|
fresh fine brown or rye breadcrumbs
|
|
½ cup (loosely packed)
|
finely chopped mixed herbs, such as flat-leaf parsley, basil, thyme and dill
|
|
2
|
spring onions, finely chopped
|
|
1
|
garlic clove, minced
|
|
Finely grated rind
|
of 1 lemon and juice of ½
|
|
1
|
For brown bread butter, beat butter in an electric mixer until light and fluffy (1-2 minutes). Add remaining ingredients and beat to just combine. Spoon butter along the length of a 30cm-long piece of plastic wrap, roll to form a long sausage, then pinch ends and roll to form a tight cylinder. Refrigerate until firm or until required (2-3 hours; brown bread butter will keep refrigerated for up to 1 week).
|
|
2
|
Preheat grill to high heat. Place half the scallops on a tray lined with foil. Slice half the butter into rounds, place on top of scallops, then top with pancetta and grill until scallops are cooked through and pancetta is crisp (3-5 minutes). Repeat with remaining scallops, butter and pancetta. Scatter with herbs and cress and serve warm with lemon wedges and bread.
|
This recipe is from the December 2011 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles & Alice Storey
PHOTOGRAPHY William Meppem
STYLING Emma Knowles, Alice Storey & Vanessa Austin